Pork Roast the Old Fashion Way Cast Iron Dutch Oven
Uncover the magic of timeless comfort cooking with "Pork Roast the Old Fashion Way Cast Iron Dutch Oven." This hearty recipe is a celebration of rustic flavors, featuring a tender, juicy pork shoulder roast seasoned with a blend of coarse salt, garlic powder, paprika, and dried thyme. Slow-cooked to perfection in a cast iron Dutch oven, this one-pot wonder is packed with wholesome vegetables like carrots, celery, onions, and whole garlic cloves, bathed in a fragrant chicken broth and optional white wine. The secret to its melt-in-your-mouth texture lies in the low-and-slow oven cooking technique, enhanced by aromatic sprigs of fresh rosemary and thyme. Ideal for cozy family dinners, this classic pork roast pairs beautifully with its roasted vegetable ensemble and savory pan juices for a meal that's as nostalgic as it is delicious.
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Recipe Information
Ingredients
- 4 lb pork shoulder roast (bone-in or boneless)
- 2 tsp coarse salt
- 1 tsp black pepper
- 1 tsp paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 2 tbsp olive oil
- 4 medium carrots, peeled and cut into chunks
- 3 stalks celery stalks, cut into chunks
- 1 large yellow onion, roughly chopped
- 6 whole garlic cloves, peeled
- 1 cup chicken broth
- 0.5 cup dry white wine (optional)
- 2 sprigs fresh rosemary sprigs
- 2 sprigs fresh thyme sprigs
Instructions
Preheat your oven to 300°F (150°C).
Pat the pork shoulder roast dry with paper towels. Rub the entire roast with salt, pepper, paprika, garlic powder, onion powder, and dried thyme.
Heat the olive oil in a large cast iron Dutch oven over medium-high heat until shimmering.
Sear the pork roast on all sides until golden brown, about 3-4 minutes per side. Remove the pork and set aside on a plate.
Reduce the heat to medium and add the carrots, celery, onion, and garlic to the Dutch oven. Sauté for 5 minutes until the vegetables start to soften.
Deglaze the pan by adding the chicken broth and white wine (if using), stirring to scrape up any browned bits from the bottom.
Nestle the seared pork roast back into the Dutch oven, on top of the vegetables. Add rosemary and thyme sprigs around the roast.
Cover the Dutch oven with its lid and transfer to the preheated oven. Cook the roast for about 3 hours, or until the internal temperature reaches 190°F (88°C) and the meat is tender enough to shred easily.
Carefully remove the Dutch oven from the oven. Transfer the pork to a cutting board and let it rest for 10 minutes before slicing or shredding.
Serve the pork with the roasted vegetables and juices from the Dutch oven. Enjoy!
Nutrition Facts
Calories |
5111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 368.8 g | 473% | |
| Saturated Fat | 128.0 g | 640% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 6439 mg | 280% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 24.6 g | ||
| Protein | 351.0 g | 702% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 488 mg | 38% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 6941 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
